Tomato Soup with Meatballs, Carrots & Parmesan Cheese

  • Servings: 4


1 lb. ground beef
1 small onion, finally chopped
1 small carrot, peeled and shredded
1 large egg
1/4 cup dried bread crumbs
1/4 cup chopped fresh Italian parsley leaves
salt and freshly ground pepper to taste
2 carrots, peeled and cut into shape of you choice ( I made a small carrot flowers, for fun)
6 cups water
1 bay leaf
1 can of Campbell’s tomato soup
chopped parsley to serve
Parmesan Cheese to serve